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5 years ago today, I started this blog called It Doesn't Taste Like Chicken with my very first (embarrassingly bad) post Simply the Best Tomato Sauce. (Apparently, I was overconfident from day 1)!
Way back then I had no idea that starting this blog would lead me to a complete career change leaving my job as art director to becoming a self-employed full-time blogger. Winning a competition and getting to film a cooking show with Food Network's celebrity Chef Michael Smith. Writing my first cookbook Fuss-Free Vegan which now has over 150 5-star reviews on Amazon! And appearing on TV, radio, in magazines, on podcasts, and doing public speaking.
It all happened very slowly and gradually, with a lot of very hard work, but when reflecting on the years, it seems like a whirlwind of delicious vegan recipes, 1 million dishwasher loads, over 15,000 comments, almost 500 recipes (with several thousand failed recipe attempts), and a smile every morning as I open my computer to start the day. So, I'm celebrating today, my blogs birthday with a Vegan Confetti Cake!
Not only is it my blogs birthday but it also happens to be pride month, which makes this rainbow coloured cake even more celebratory! Celebrating the love of everyone.
Now to cake. Vegan Confetti Cake is a vanilla cake filled with sprinkles because... CUTE! When first writing this recipe I tried to use my Vegan Vanilla Cake recipe and just stirred in sprinkles. This didn't work too well. The cake was too fluffy and fell apart, and the sprinkles bled into a mess. So I did a lot of experimenting making this vanilla cake a little more dense (in a good way) to lock in those sprinkles, but still keeping it moist and fluffy by folding aquafaba into the batter.
The vegan confetti cake comes out perfectly sweet, incredibly moist, hard to resist delicious, and the dots of colour throughout the cake are just to die for adorable fun. Vegan confetti cake makes for a great birthday party cake or any celebratory occasion. I chose rainbow sprinkles, but you could alternatively choose all one colour of sprinkle, maybe for a gender reveal cake, or any colour combo you like... galaxy cake? The options and fun are endless!
To make Vegan Confetti Cake: in a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt. Now add the plant-based milk, light oil, and vanilla extract and stir to combine. It will make for a very thick batter, almost like cookie dough.
In another large bowl, use a stand mixer or hand beater to combine the aquafaba and cream of tartar until it forms stiff peaks. This will take about 3 to 6 minutes.
Now fold the aquafaba into the batter. The batter is thick and it will take a bit of time to combine the two, so be patient. When the batter is combined you can lastly add the sprinkles. Depending on the kind of sprinkles you have they may bleed, so working quickly, scatter the sprinkles over the surface of the batter and then quickly give it 2 to 4 stirs to combine. It's ok if the sprinkles aren't mixed in perfectly, they will do their thing in the oven, it's more important that they don't bleed.
A note on sprinkles. Not all sprinkles are vegan. They can sometimes include the ingredients confectioner's glaze or shellac, neither of which are vegan as they both come from insects. I found sprinkles at a bulk food store that were accidentally vegan, but you can also order vegan sprinkles online on Amazon, on Etsy, from Sweetapolita, or from Fancy Sprinkles, to name a few place.
Divide the batter evenly among the two pans. Bake for 35 to 42 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make vegan vanilla frosting: In a large bowl, use a stand mixer or hand beater to mix together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract until fluffy. Add 1 - 4 tablespoons of plant-based milk as needed to reach desired frosting consistency.
Decorate cakes as desired. I covered the sides of my cake with sprinkles. I did this by placing the cake on a large baking tray (to catch any loose sprinkles), then grabbing handfuls of sprinkles, I lightly pressed them into the frosting on the sides of the cake working my way around and filling in any gaps until it was all covered.
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Vegan Confetti Cake
Servings: 8" layer cake
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Ingredients
Vegan Confetti Cake Bowl 1:
- 3 cups all-purpose flour
- 1 ½ cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup plant-based milk, (such as soy or almond)
- ⅔ cup light oil, (such as canola or vegetable)
- 1 tablespoon vanilla extract
Vegan Confetti Cake Bowl 2:
- ¾ cup aquafaba, (the liquid from a can of chickpeas)
- ½ teaspoon cream of tartar
- ⅓ cup vegan sprinkles, (plus more for decoration)
For the Vegan Vanilla Frosting:
- ½ cup vegan butter
- ½ cup vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 - 4 tablespoons plant-based milk, (such as soy or almond)
Instructions
To make the vegan confetti cakes:
- Preheat oven to 350F (180C). Lightly grease two 8" baking pans and line the bottoms of the pans with a circle of parchment paper.
- In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt. Now add the plant-based milk, light oil, and vanilla extract and stir to combine. It will make for a very thick batter, almost like cookie dough.
- In another large bowl, use a stand mixer or hand beater to combine the aquafaba and cream of tartar until it forms stiff peaks. This will take about 3 to 6 minutes.
- Now fold the aquafaba into the batter. The batter is thick and it will take a bit of time to combine the two, so be patient. When the batter is combined you can lastly add the sprinkles. Depending on the kind of sprinkles you have they may bleed, so working quickly, scatter the sprinkles over the surface of the batter and then quickly give it 2 to 4 stirs to combine. It’s ok if the sprinkles aren’t mixed in perfectly, they will do their thing in the oven, it’s more important that they don’t bleed.
- Divide the batter evenly among the two pans. Bake for 35 to 42 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make the vegan vanilla frosting:
- In a large bowl, use a stand mixer or hand beater to mix together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract until fluffy. Add 1 - 4 tablespoons of plant-based milk as needed to reach desired frosting consistency.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Michelle Eaton says
Hello! We love this cake but have always made it in a 9” pan. Going to try an 8”. What height would you suggest? 2” or 3”? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle! For 8-inch pans, I recommend 2-inch tall pans (3-inch is fine too, but not required). So happy you love this cake!!
Crystal Martinez says
I had high hopes for this recipe but my cake turned out incredibly flat and dense. There was no height to the cake so I decided to try a different recipe. I'm not sure what happened I followed the recipe exactly and I was extra extra careful when folding in the aquafaba. I read the comments and I felt ready.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh nooo, I’m so sorry this happened, Crystal! 💗 Since this recipe relies on whipped aquafaba for lift, the most common culprit is the aquafaba being a little too thin or not whipped quite stiff enough (it should hold strong peaks). Also, even a little bit of over-mixing when folding can knock the air out. If you ever give it another try, I’m happy to help troubleshoot with you!
June says
Hi,
I was wondering if I could make this as a bundt cake?
I've made it in the past. my daughter absolutely loves it. just thought maybe I'd try something different.
Thanks so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi June! So happy you enjoy the recipe so much! Yes I think you can make this in a bundt cake pan just fine. Make sure the pan is big enough for the batter, grease well, place on a baking sheet (incase it spills over), and start checking for doneness 10-15 minutes early as it may bake up a little faster. I hope that helps! Let us know how it turns out if you give it a try 🙂
June says
Thank you so much!